Information om | Engelska ordet TEMPEH

Exempel på hur man kan använda TEMPEH i en mening

• It is also used to help make fermented soya bean cake, also called tempeh, a traditional Indonesian food.
• A fungus, Rhizopus oligosporus or Rhizopus oryzae, is used in the fermentation process and is also known as tempeh starter.
• Dishes were assembled from many of the far flung regions of Indonesia, where many different cuisines exist, often determined by ethnicity and culture of the particular island or island group — from Javanese favourite sateh, tempeh and seroendeng, to vegetarian cuisine gado-gado and lodeh with sambal lalab from Batavia and Preanger.
• Unlike some other fermented soybean-based foods such as natto or tempeh, douchi is used only as a seasoning, and is not meant to be consumed in large quantities, being typically much saltier.
• Sega Lengko, made of boiled and steamed rice adorned with fermented soybean cake pieces tempeh, tofu, soy-bean sprouts tauge, sand-fried peanuts, and some hand-crushed krupuk aci (cassava flour crackers), and/or krupuk udang (prawn crackers), fried shallots with mild chili peanut sauce over the top before serving.
• Rhizopus oligosporus is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially.
• East and Southeast Asia: amazake, atchara, belacan, burong mangga, com ruou, doenjang, douchi, fish sauce, lah pet, lambanog, kimchi, kombucha, leppet-so, narezushi, miso, nata de coco, nattō, ngapi, oncom, padaek, pla ra, prahok, ruou nep, sake, shrimp paste, soju, soy sauce, stinky tofu, tape, tempeh, tempoyak, zha cai.
• Veggie burger patties are made without meat and instead use legumes, grains, other mixed vegetables, and/or soy products such as tofu or tempeh or seitan, a product made of wheat gluten, often mixed with a binding agent.
• In Indonesia, especially among Betawi people, lontong usually served as lontong sayur, pieces of lontong served in coconut milk soup with shredded chayote, tempeh, tofu, hard-boiled egg, sambal, and kerupuk.
• While Economy Rice typically features a diverse array of Chinese-inspired dishes, such as stir-fried vegetables and braised meats, reflecting its Chinese culinary heritage, Nasi Campur emphasizes stronger Indonesian and Malay flavors, incorporating spices, sambal and distinct regional dishes like rendang and fried tempeh.
• The cone-shaped rice is surrounded by assorted Indonesian dishes, such as urap vegetables, ayam goreng (fried chicken), ayam bakar (grilled chicken), empal gepuk (sweet and spicy fried beef), abon sapi (beef floss), semur (beef stew in sweet soy sauce), teri kacang (anchovy with peanuts), fried prawn, telur pindang (boiled marble egg), shredded omelette, tempe orek (sweet and dry fried tempeh), perkedel kentang (mashed potato fritters), perkedel jagung (corn fritters), sambal goreng ati (liver in chilli sauce), sliced cucumbers and many other things.
• Nasi kuning is usually served with a variety of side dishes such as shredded omelette, serundeng (relish of grated coconut and spices), urap (vegetable in shredded coconut dressing), teri kacang (fried anchovy and peanuts), sambal goreng (fried tempeh and potato caramelised in spicy sauce), ayam goreng (Javanese-style fried chicken), balado udang (shrimp in chilli), or perkedel (potato fritters).
• To add flavor and nutrients, many botok recipes and variants might use additional ingredients as a protein source, such as petai cina, belimbing wuluh, ares (the core of a banana trunk), mushroom, tofu, tempeh, anchovy, wahoo, catfish, salted fish, egg, salted egg, shrimp, minced beef or even bee larvae.
• Served alongside nasi liwet is opor ayam (a delicate chicken in a mild white coconut milk-based sauce scented with galangal and lime leaves), telur pindang (eggs boiled slowly with spices), tempeh, and labu siam (chayote) as the vegetable.
• Over the rice, a smaller banana leaf is spread and the side dishes — opor ayam (white chicken curry), dendeng (shredded meat), fried chicken liver and gizzard in chili and coconut gravy, sambal of shredded red chili, telur pindang whole boiled eggs, serundeng (fried shredded spiced coconut with peanuts), sautéed tempeh or sautéed string beans — are decoratively placed.
• Indonesians have developed traditional knowledge in fermentation techniques, which resulted in the development of fermented foods such as tempeh, oncom, tapai, and also beverages like brem and tuak.
• It is made in ways similar to that of making lontong; compressed, rolled, and wrapped in banana leaves; it then evolves into a complete dish served with various side-dishes like fried chicken, duck, pigeon, empal gepuk, jambal roti, tahu, tempeh, sayur asem, or with lalab and sambal.
• Common ingredients are young unripe jackfruit, eggplant, chayote, melinjo beans and leaves, long beans, green chili pepper, tofu and tempeh, cooked in coconut milk and sometimes enriched with chicken or beef stock.
• Sources of plant protein include legumes such as soy beans (consumed as tofu, tempeh, textured vegetable protein, soy milk, and edamame), peas, peanuts, black beans, and chickpeas (the latter often eaten as hummus); grains such as quinoa, brown rice, corn, barley, bulgur, and wheat (the latter eaten as bread and seitan); and nuts and seeds.
• An array of other additional dishes are often added on top of nasi ulam, such as dendeng (beef jerky), telur dadar (omelette), perkedel (mashed potato fritter), fried tofu or tempeh, and krupuk.

Förberedelsen av sidan tog: 429,19 ms.